Crispy Black Rice and Chinese Sausage Dressing

Ingredients

• 2 red Fresno chiles, finely chopped
• ¼ cup unseasoned rice vinegar
• 2 Tbsp. white miso
• 1 Tbsp. pure maple syrup
• 7 Tbsp. neutral oil (such as grapeseed, canola, or vegetable), divided
• 4 cups cooked black rice, chilled until cold (from 1½ cups raw)
• ½ tsp. kosher salt, plus more
• 6 oz. Chinese sausages (lap cheong; about 6), thinly sliced on a diagonal
• 3 celery stalks, sliced on a diagonal into ¼" pieces, plus leaves for garnish
• 6 oz. shiitake mushrooms, stems removed, sliced ⅛" thick
• ½ cup roasted salted peanuts, chopped

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